Name: Leftover Yorkshire bread & butter pudding
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 4 large or 6 small leftover Yorkshire puddings; 75g lemon curd; 2 tbsp sultanas; 1 egg; 100ml double cream; 100ml whole milk; ½ tsp vanilla extract; 2 tbsp caster sugar; 1 tbsp demerara sugar; ½ lemon zested; cream or vanilla ice cream (optional), to serve

Leftover Yorkshire bread & butter pudding

Transform leftover Yorkshire puddings into a comforting bread and butter pudding. If you don’t have lemon curd, marmalade or jam will work well

55 min total 15 min prep 40 min cook 4 378 cal

Instructions

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1 Tear the Yorkshire puds into chunks and scatter half over the base of a small baking dish (about 15 x 20cm). Drizzle over half the lemon curd and scatter over half the sultanas. Repeat with the remaining yorkshires, lemon curd and sultanas.
2 Whisk the egg, cream, milk, vanilla and caster sugar together in a jug. Pour the mixture over the yorkshires, then leave to stand at room temperature for 30 mins.
3 Heat the oven to 160C/140C fan/gas 3. Scatter the demerara sugar and lemon zest over the pudding. Bake for 30-40 mins until the top is golden and the custard gently set. Leave to rest for 5 mins, then serve warm with cream or vanilla ice cream, if you like.